Great non-Egg (yet) pork loin recipe

jeffinsgf

Did an Emeril pork loin with mushroom sauce tonight on the stove top. Most excellent. Now, I have to tweak it to be done on the Egg. Don't think it will be much of a challenge. You crisp up some bacon in a Dutch oven, then brown the roast in the same pan, make a roux with the bacon and loin renderings, sweat mirepoix in the roux, put in some mushrooms and beef stock, then put the loin roast back in. At this point the roast is about half-submerged, which I believe constitutes a "braise". 25 minutes on each side for a 3 pound roast over low burner or until 145-150 internal. Pull the roast and raise the heat until the sauce reduces to spoon stripe consistency, mix the crisped bacon into the sauce and serve. I got the sauce just a wee bit too salty, but other than that, it was spectacular. The roast was wonderful. I may do it inside a couple more times over these cold winter months, then give it a go on the Egg once I've got it down pat.